Gluten Free Dutch Baby Pancake

Gluten Free Dutch Baby Pancake

Ingredients

• 1/4 cup almond flour ((We use this!))
• 1/4 cup coconut flour ((We use this!))
• 1 tbsp heavy whipping cream
• 1/2 tsp vanilla extract ((We use this!))
• 3/4 cup almond milk ((We use this!))
• 1/2 tsp salt
• 2 tbsp ghee ((We use this!))
• 15 drop liquid stevia ((We use this!))
• 1 tbsp butter ((We use this!))
• 1 tsp cinnamon ((We use this!))

Instructions

1. Preheat the oven to 425 degrees.Combine all of the ingredients in a food processor(you can mix by hand if desired) and mix together.
2. The only ingredients not added should be the ghee, butter and cinnamon, as those are used in future steps.The mixture will come out to be the consistency of a crepe batter.
3. It should be very liquidy.Add 2 tbsp of ghee to a 7 inch skillet on medium-high heat.
4. If you plan on using a skillet that is bigger/smaller than 7 inch, adjust the recipe accordingly.
5. The size of the recipe in relation to the pan size is a key component of this dish coming out right!When the ghee is melted, pour in the batter.
6. This should force the ghee to the edges of the pan and even on top of the batter in some areas.
7. That's ok! That's what is supposed to happen.Cook on the stove top for 1 minutes and then immediately place into a 425 degree oven.Bake for 24 minutes.
8. When the top/center is solid it is done.
9. Don't overcook it, we want it to have a custard consistency in the middle.Brush with melted butter and dust with cinnamon if desired.
10. Slice and enjoy!